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Level 6

“Accurately forecasting the right production size is an art, not a science.”

“Accurately forecasting the right production size is an art, not a science.”

-- Leslie Barber, QB Community Leader & small business co-owner.

 

Are you, like Leslie, a bit of an artist when it comes to your business? If you can relate to this, we’ve got some great reading for you.

 

Check out this three-part series about managing relationships (of all sorts) with suppliers:

 

Invoicing: How to Put Your Mighty Invoice to Work

Invoicing: Make Every Invoice Work Faster and Better Than Ever Before

Invoicing: Frustrated By Late Payments? Some Tips for Tracking Down Your Dollars

 

Have any lingering questions? What about solutions to invoicing that work for you? Share what you know in the reply section below ;-)

 

3 Comments
Level 7

“Accurately forecasting the right production size is an art, not a science.”

@LeslieBarber how often do you have to forecast production for your products? Right now, we do it 2 times a week. I definitely understand the difficulty in doing so. :)

Level 6

“Accurately forecasting the right production size is an art, not a science.”

Hi @jessbru99568, forecasting is not easy, eh? i get it! and your business is a bakery so your products are perishable.... even more challenging! our products at least have a 1 year shelf life so we forecast monthly. but it's not an easy process. how does twice a week work for you right now?

Level 7

“Accurately forecasting the right production size is an art, not a science.”

@LeslieBarber somehow I missed the notification! Yes, it is really hard with our products, as we only have a 7-10 day shelf life on them. :) Twice a week has been working pretty well.  We bake twice a week so the day before, we combine all orders. Actually for us, the hardest thing is we deliver DSD to most of our stores (we take the loss of what doesn't sell) and if its not predicted right....... :)

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